PASTRY & BAKERY

Course Description

Course Description This course introduces the learner to pastry and bakery production. The lessons will be a fusion of practical demonstrations and individual participation with relevant materials provided during the course of the study.

Objectives At the end of the program, the participants will be able to: know, understand, handle, prepare;
a) Prepare different types of Bread
b) Prepare a variety of Pastries, Cakes, Tortes, Flans
c) Pies, Pizzas, Puddings
d) Croissants, Danish pastries, Cookies etc.


Course Duration

Weekdays Program

    Duration: 40 Hours (Mon-Fri)

  • Cost: Kshs 50,000.00 (inclusive of materials and Certificate of Achievement)
Saturday Program

    Duration: 40 Hours

  • Starting Date 1: Sat 17th October 2020 to Sat 19th December 2020 (2:00 pm to 6:00 pm)
  • Cost: Kshs 50,000.00 (inclusive of materials and Certificate of Achievement)

Course Intake

Weekdays Program
  • April
  • August
  • December
Saturday Program
  • Mid January
  • Mid May
  • Mid September


Entry Requirements

Chef’s uniform (White chef’s jacket, White apron, Black trouser, Chef’s hat/ Hair net, Neckerchief, Black leather shoes with rubber sole). 2) Torchon (kitchen towel). 3) National Identification card/passport.


Enrollment

General Communication

For general queries, including partnership opportunities, please email info@bihc.ac.ke

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